Oldsock

Recipes 

They actually finally made it a couple years ago (after leaving it on the board for years), sadly never bottled: http://www.ratebeer.com/beer/russian-river-procrastination/101493/

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

dstar26t

Recipes 

I chilled and opened a bottle from this batch, it's been 2 months since bottling. First thing I noticed is chill haze...bottles are clear when warm. Maybe a protein rest is needed next time? Carbonation is a little less than the 3.5 volumes I wanted. I'm guessing the residual CO2 was less due to the extended aging than what beersmith uses for default. Flavor is complex sour/tart but there is a sulfur component that is distracting. As Ryan_PA and Oldsock mentioned earlier, this is apparently common in pale sours and disappears with time. One to maybe 4 more months in the bottle should help clear it up I hope?

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Up Next: Citra bomb
Fermenting: 3 Dusseldorf Alts, 3 Kolsch, Turbid Mash Spelt Lambic, Kriek, Sacchless Pale Ale, Sour Belgian Dark Strong, Applewine
Drinking: Otie's RIS, Trois Levure Saison, Black IPA, Sour Blonde, American Barleywine, Dopplebock
60 gallons YTD

tmains

Recipes 

Did this ever clear up with time?

dstar26t

Recipes 

The sulfur is gone and if the bottle is chilled for at least a week prior to opening, the chill haze falls. It's really an awesome beer, wish I did a double batch of it.

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Up Next: Citra bomb
Fermenting: 3 Dusseldorf Alts, 3 Kolsch, Turbid Mash Spelt Lambic, Kriek, Sacchless Pale Ale, Sour Belgian Dark Strong, Applewine
Drinking: Otie's RIS, Trois Levure Saison, Black IPA, Sour Blonde, American Barleywine, Dopplebock
60 gallons YTD